• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Messy Vegan Cook
  • Recipes
  • Thai Food + Travel
  • Supper Clubs
  • Subscribe
    • Bloglovin
    • Instagram
    • RSS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Thai Food and Travel
  • London Vegan Supper Clubs
  • About
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Easy Vegan Recipes » Mains

    Northern Thai Chilli Tomato Dip (Nam Prik Ong)

    14 March, 2012 by Kip Leave a Comment

    Thai Nam Prik Ong Dip

    While a traditional Northern Thai dish popular in Chiang Mai, incidentally one of my favourite cities in the world, it's in Bangkok (my absolute favourite city in the world) where I tried this spicy gem of a dip. Normally nam prik ong is made with ground pork, and I've had it with tofu also, but here I've opted for TVP and aubergine. For a real treat forget about the tin and wait until summer when tomatoes are at their best.

    It's great with rice, but conventionally served with fresh vegetables. Blanch or steam them very briefly, only a minute at most, and serve alongside veggie nam prik ong for an easy party or potluck dish. Or meal. Or midnight snack.

    Vegetarian Nam Prik Ong

    Serves 3-4 with rice and veg
    • Ingredients
      • 1 large aubergine (eggplant), cut into approximate ½ inch cubes
      • 2 teaspoons  + 1 tablespoon vegetable oil, divided
      • 45 grams (½ cup) fine TVP (textured vegetable protein)
      • 2 tablespoons light soy sauce
      • 1 stick lemongrass, finely sliced
      • 45 grams (⅓ cup) diced shallot
      • 10 grams (1 tablespoon) minced garlic
      • 400 g tin tomatoes
      • 1-2 teaspoons sugar
      • 3 tablespoons tamarind liquid
      • 2 teaspoons yellow bean sauce
      • chilli, to taste (optional, but recommended)
      • Fresh coriander (cilantro), to garnish (optional)
    • Directions/Method
      1. Mix the 2 teaspoons of vegetable oil with the aubergine in a roasting tin and bake the pieces for 20 minutes.
      2. Meanwhile prepare the TVP in a medium bowl by pouring ½ cup of boiling water plus 1 tablespoon of the soy sauce over top.
      3. Heat the remaining 1 tablespoon of oil in a wok to medium heat and fry the shallot, garlic, lemongrass, and chilli for a minute or two, or until fragrant and shallot starts to become translucent. Add the TVP mix and kick the heat up a notch to medium-high, stir frying for a few minutes just to take some of the moisture back out.
      4. Knock the heat back down to medium and stir in all remaining ingredients (tomatoes, eggplant/aubergine, sugar, tamarind, bean sauce). The flavour profile ought to be spicy/sweet/sour, so add soy, sugar, and tamarind liquid to suit. Leave to thicken for 20-30 minutes, stirring occasionally. Serve with fresh blanched or steamed vegetables.

    More Mains

    • Vegan cheesy cauliflower with Chinkiang vinegar
    • Thai style vegan chicken rice (khao man gai)
    • Vegan mee gati – Thai coconut milk noodles
    • Instant pot black rice with smoked tofu and tomato coconut purée

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

    More about me →

    • All recipes
    • Thai food + travel
    • General travel
    • Reviews
    • Food facts
    • Thai fried tofu with sweet peanut dipping sauce
    • Thai winged bean salad (yam tua pu)
    Vegan Thai Recipes
    Vegan Travel in Thailand
    Kippysnacks logo

    I run vegan Thai supper clubs at my home in East London.

    Think Like a Vegan

    Think Like a Vegan Book

    A thoughtful read for long time vegans and nonvegans alike, this is one of the best styles of arguing for and discussing veganism I have yet to find. Highly recommended reading.

    Footer

    ^ back to top

    About

    • About
    • Frequently Asked Questions
    • Privacy policy
    • Relationships and disclosures
    • Comments Policy
    • PR and Review Policy
    • Freelance and Consultancy

    Contact

    Email me
    • Facebook
    • RSS Feed
    • Instagram
    • Pinterest
    • Twitter

    Newsletter

    All content on this site, including, but not limited to, text, recipes, and photographs are owned by Messy Vegan Cook and its contributors. No content may be reprinted or reproduced without permission. As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Messy Vegan Cook